You will never guess that this sweet, cake-like cornbread is gluten free, nut free, Paleo, AND Keto! Eat it plain, as dessert, or use it to make a killer stuffing!
*For grain free baking powder combine 1 part baking soda with 2 parts cream of tartar and 2 parts arrowroot, tapioca, or potato flour. **I like my cornbread sweet. If you prefer more of a savory cornbread (especially if you are using it for stuffing) you can reduce the sugar by up to half but do not omit it.***This cornbread can be stored in an airtight baggie 1 day at room temperature, 1-2 days in the fridge, or can be frozen.
Coconut flour is essential to give it that classic cornbread taste, but if you're not a huge fan of coconut flour, you can use a combination of almond flour and coconut flour. To do this, reduce the Coconut Flour to 2/3 Cup + 2 Tbsp and add 2 Cups of Almond Flour. Then, reduce the Eggs to 6. **I have not tried the almond flour version in the stuffing recipe, so baking times may need to be adjusted.